IMPACT OF EARLY BAKED EGG CHALLENGE ON LIFE QUALITY IN EGG-ALLERGIC PATIENTS VERSUS EGG AVOIDANCE

Abstract

<h3>Introduction</h3> This study aims to evaluate the outcomes and impact of a flexible-dose early baked egg challenge on the quality of life for egg-allergic pediatric patients and their caregivers versus those who practice strict egg avoidance. <h3>Methods</h3> Patients were screened via chart review to determine eligibility and were enrolled during clinic visits and via phone call. Enrolled patients and caregivers provided written consent and completed a validated disease-specific health-related quality of life questionnaire, the Food Allergy Quality of Life Questionnaire (FAQLQ). The questionnaire evaluated the emotional impact of allergy, food anxiety, as well as social and dietary limitations. <h3>Results</h3> Twenty-six patients were included in the study (15 male, 11 female). Twenty-five patients were six years or younger, with one greater than eight years old. Twelve patients underwent a baked egg challenge versus fourteen who practiced complete egg avoidance. Patients were challenged to a baked egg recipe of the families' choice based on skin testing with the foods. Analysis of the two-sample t-test determined that patients who practice strict egg avoidance had higher FAQLQ scores compared to patients who have incorporated baked egg into their diet. The mean FAQLQ-PF score for egg avoidant patients was found to be 2.808 (SD 1.570) compared to 1.413 (SD 1.072) for baked egg tolerant patients (p=0.014). <h3>Conclusion</h3> Strict egg avoidance demonstrated a greater impairment in quality of life than those who have undergone a baked egg challenge and continue to incorporate baked egg into their diet.